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DIRECTIONS:

Make homemade pizza
sauce (see below)

Remove the dough from
the refrigerator and plastic bag then place in a bowl in a warm spot for 45
minutes prior to cooking.

Preheat the oven to 425
degrees. Coat a baking dish with cooking spray. Add the tomatoes, drizzle with
olive oil then season with sea salt and freshly cracked pepper, to taste. Place
into the oven and roast for 10 minutes.

Spread the dough on a
pizza sheet that has been coated with cooking spray and a sprinkle of corn
meal. Spoon the sauce on the dough and spread evenly. Place the mozzarella
cheese evenly over the entire pizza. Next, add the roasted grape tomatoes.

Place into the oven and
bake for 15-20 minutes or until cheese is bubbling and the crust is golden
brown. Add fresh basil. Enjoy.

DIRECTIONS:

Preheat the oven to 375
degrees. Line a baking sheet with tin foil then coat with cooking spray.

Place the tomato halves
on the baking sheet then slide slivers of garlic stuck into each tomato half.
Season the tomatoes with onion powder, oregano, crushed red pepper flakes, sea
salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil.

Place into the oven and
roast for 35-45 minutes, or until soft and juicy. Remove from the oven and pour
the tomatoes and juices into a saucepan over low heat. Simmer until tomatoes
reduce, about 10 minutes. Blend with an immersion blender until smooth. Add the
tomato paste and stir well. Place the lid halfway on the pan and continue to
cook until reduced enough for the sauce to coat the spoon, about 5-7 minutes.
Taste and re-season, if needed. Add the fresh chopped basil to the sauce and
stir to combine. Let cool. Spread sauce on pizza dough as needed then store in
the refrigerator or freezer.

1.Using the Food
Processing Attachment, fitted with the Knife Blade, chop the onions and garlic.
Add to a saucepan and fry gently in 2 tablespoons oil for 5-10 minutes.

2.Using the
Food Processing Attachment, chop the tomatoes and add to the pan with the stock
and purée. Bring to the boil, cover and simmer for 15 minutes.

3.Blend the
basil and remaining oil in the Multi-Mill, until smooth. Using the Sieve fitted
with the Fine Screen, rough side uppermost, sieve the soup. Reheat, season and
serve drizzled with the basil oil.

1 Preheat the
oven to 190C/375F/gas mark 5. Wash the tomatoes then cut them in half and place
on a lined baking sheet. Lightly drizzle with coconut oil and a pinch of salt.
Place in the oven and roast for 30 minutes or so, until the tomatoes are
caramelised and fragrant.

2 While
the tomatoes are cooking, heat some oil in a large pan and add the onions, a
pinch of salt, black pepper, garlic, chilli flakes, star anise, bay leaves, and
coriander. Cook until the onions soften slightly – about 5 minutes. When the
bottom of the pan gets dry, pour in the balsamic vinegar to deglaze the pan.

3 Once
cool, remove the star anise and bay leaves and set aside for later. Place the
tomatoes and cooked onions in a food processor and blend to form a puree. Using
the back of a wooden spoon or spatula, press the puree through a mesh sieve
back into the pan. (You can save the fibrous leftovers for a tomato-based
soup or stew.)

4 Return
the star anise and bay leaves to the pan, bring to a boil, reduce to a simmer,
and cook until thickened (5-10 minutes). Season to taste. If it is not tangy
enough, add 2-3 tsp of apple cider vinegar.

5Once the ketchup has slightly cooled,
pour into a clean glass container and store in the fridge for a week. It also
freezes well.

Ø250g (8oz) cooked prawns
with shells on (thawed if frozen) and rinsed

Øsmall handful flat-leaf
parsley

Øchopped lemon wedges to
serve

Method

1.Stir
the saffron strands into the stock and set aside to allow the flavours to
infuse while you prepare the rest of the paella.

2.Heat 1 tablespoon of the
oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo
and fry for about 3 minutes until it’s crisp and the spicy red oil has been
released. Remove and drain on kitchen towel.

3.Stir the chopped chicken
pieces into the pan and fry over a high heat for about 8 minutes, or until the
meat is starting to turn golden around the edges. Transfer the chicken to a bowl and set
aside.

4.Pour another tablespoon of
oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5
minutes, until the onion is softened and just starting to colour. Stir in the
pepper and paprika with the remaining tablespoon of oil and stir-fry for a
further 1-2 minutes. By now the pan should have lots of brown crispy bits on
the bottom, which will all add flavour.

5.With the heat still quite
high, quickly stir in the rice so it gets well coated in the oil, then pour in
the infused stock plus 450ml (¾pint) of boiling water, scraping up the sticky
brown bits from the bottom of the pan with a wooden spoon. Return the browned
chicken pieces to the pan, then add the chopped tomatoes. Cover the pan and cook on
a medium heat for 10 minutes, stirring only very occasionally and the chicken
is cooked through until no pink is showing. Scatter the peas, prawns and fried
chorizo over the top, cover again and leave to cook a further 5 minutes, or
until the rice is just cooked and most of the liquid in the pan has been
absorbed.

6.Remove
the pan from the heat, put the lid on and leave it to stand for 5 minutes. When
ready, give the paella a couple of stirs to lightly mix the ingredients. Season
to taste with salt and pepper, scatter over the chopped parsley and serve with lemon
wedges and an extra drizzle of oil, if you like.